Pea and Pancetta Spaghetti Carbonara

Pea and Pancetta Spaghetti Carbonara
Pea and Pancetta Spaghetti Carbonara

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    (1lb) pkg spaghetti

  • 1 1/2

    cups fresh or thawed frozen sweet peas

  • 1/2

    cup heavy cream

  • 1/4

    tsp black pepper

  • 1

    large egg

  • 3/4

    tsp kosher salt, divided

  • 6

    oz pancetta, chopped

  • 2

    tbsp. olive oil

  • 1

    shallot diced

  • 4

    garlic cloves, minced

  • freshly grated parm cheese

  • chopped fresh mint

Directions

cook spaghetti according to package directions. adding peas during last minute of cooking time; drain pasta mixture Whisk together cream, pepper, egg and 1/4 tsp salt in a small bowl. cook pancetta in a large saucepan over medium-low heat, stirring occasionally until browned, 8-10mins. using a slotted spoon, transfer the pancetta to a bowl. reserve drippings in pan. add olive oil, shallot and remaining 1/2 tsp salt to drippings in pan. Cook over medium-low heat, stirring often, until shallot is soft and golden; 2 to 3 mins. add garlic, cook, stirring often, just until fragrant, about 1mins. stir in pancetta and pasta mixture. add cream mixture a little at a time, and toss lightly to create a smooth creamy sauce. transfer to a warm serving dish, and garnish with cream and mint.

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